We’re in the throes of apple season and the fruit has been sneaking into our breakfast on the regular this week. Our favorite new method for enjoying crisp slices of Pink Lady comes from Andrea Albin’s Apples edition, naturally.
In her story about coming up with the recipe for her Apple Tart with Tahini Frangipane, Albin says “I was inspired to make this tart by my best friend, Manuela, who often eats apples with tahini as a snack. At first, I was unsure about the combination, but it turns out that the nutty, slightly bitter sesame paste goes amazingly well with apples and is leagues more interesting than the usual pairing with peanut butter.”
The tart is killer, but even more revelatory for us was the idea of eating our apple slices with a swoosh of tahini, that sesame paste that usually ends up in hummus.
We whip our tahini first to give it a creamy consistency, then sprinkle it with just a tablespoon or two of granola, and give the whole thing a drizzle of honey or pomegranate molasses to finish.
Here’s how to whip that tahini:
In a food processor, puree 1 cup tahini for 3 to 4 minutes until it is smooth and lightens in color. With the motor running, slowly drizzle in 2 tablespoons water; the mixture will seize and turn granular. Continue to add water by the tablespoon until the mixture has a creamy, silky consistency (almost like homemade mayonnaise). Transfer to a bowl and serve with sliced apples.
See more recipes from Apples: